Heat large covered saucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, and drain again. In same saucepot of boiling water, cook penne as label directs.

Meanwhile, heat deep 12-inch skillet on medium-high until hot. Add sausage in single layer; cook 4 to 5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browning too quickly.) Add shallots and garlic; cook 2 minutes or until tender, stirring. Remove 1 1/2 cups water from saucepot with pasta; add to skillet. Heat to boiling, stirring occasionally.

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